Slow Cooker Vegetable Chili

[Guest guest]

It's the coldest, yet, so I'd better make something warming-

 

 

* Exported from MasterCook *

 

Slow Cooker Vegetable Chili

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 can whole peeled tomatoes with juice -- (29 ounce)

1 can chickpeas -- (15 ounce)

2 zucchini -- thinly sliced

1 onion -- chopped

2 carrots -- sliced

2 celery -- sliced

1 red bell pepper -- chopped

1/3 cup chili powder

1 can chopped green chile peppers -- (4 ounce)

2 cloves garlic -- minced

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon salt

 

 

1 In a slow cooker, combine the tomatoes, chickpeas, zucchini, onion, carrots,

celery, red bell pepper, green bell pepper, chili powder, green chile peppers,

garlic, oregano, cumin and salt.

2 Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

 

Makes 6 to 8 servings

 

 

 

Source:

" http://soup.allrecipes.com/AZ/SlwCkrVgtblChili.asp "

 

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Per Serving (excluding unknown items): 182 Calories; 4g Fat (16.2% calories from

fat); 9g Protein; 33g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 455mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat.

 

NOTES : " This is a very zesty and hearty chili recipe loaded with vegetables.

Garnish with sour cream and cheese, if desired, and serve with herb toast. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0